With New Year's Eve just a few days away, I'm thinking about the perfect nibbles for the celebration. The easier, the better, so I plan on preparing these delicious Garlic & Herb Cheese with Roasted Pepper Crostini. I spread a generous amount of premade garlic & herb cheese spread on a homemade crostini and topped it with a mixture of sliced roasted peppers, shallots, vinegar, and agave syrup as a topping. The creamy cheese is perfect with the marinated pepper mixture. The result is not only a beautiful hors d'oeuvre but one that's delicious. And a perfect way to ring in the new year!
Ingredients for Garlic & Herb Cheese with Roasted Pepper Crostini:
1 container of Alouette Garlic & Herb Spread
1 16 ounce jar roasted peppers, drained and dried
2 tablespoons finely diced shallots
1 tablespoon chopped parsley
1 1/2 teaspoons agave syrup
kosher
black pepper
parsley or microgreens for garnish
Time-Saving Tip: Prepare the pepper mixture up to a few hours in advance. Purchase prepared crostini instead of making your own.
Let's see what we need.
We're read to cook.
Sometimes the peppers have some charred skin on them. I like to peel it off, but this is optional. Slice the pepper into a thin strip and transfer them to a bowl. Add the shallots and parsley; give them a good stir. Add the vinegar, and season with salt and pepper; toss the mixture, so everything is well combined.
Spread the Alouette Garlic & Herb Spread on a crostini and top with some of the pepper mixture. I like to garnish each one with microgreens.
They're ready! Alouette Garlic & Herb Cheese with Roasted Pepper Crostini are so delicious. The combination of the garlic and herbs with the peppers and crunch of the crostini is irresistible.
Enjoy!
Garlic & Herb Cheese with Roasted Pepper Crostini
1 container of Alouette Garlic & Herb Spread
1 16 ounce jar roasted peppers, drained and dried
2 tablespoons finely diced shallots
1 tablespoon chopped parsley
1 1/2 teaspoons agave syrup
kosher
black pepper
parsley or microgreens for garnish
Sometimes the peppers have some charred skin on them. I like to peel it off, but this is optional. Slice the pepper into a thin strip and transfer them to a bowl. Add the shallots and parsley; give them a good stir. Add the vinegar, and season with salt and pepper; toss the mixture, so everything is well combined.
Spread the Alouette Garlic & Herb Spread on a crostini and top with some of the pepper mixture. I like to garnish each one with microgreens.
Time-Saving Tip: Prepare the pepper mixture up to a few hours in advance. Purchase prepared crostini instead of making your own.
Yorumlar